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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 194-195 
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 19-22 
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Raw materials affect formation of biogenic amines in dry sausages. Effects of thawing time of raw materials and amine-negative starter culture on amine formation were studied on a pilot scale. The levels of biogenic amines, precursor amino acids, pH, water activity, and microbial counts were measured. Use of starter culture significantly decreased levels of histamine, tyramine and cadaverine formed. The effect of thawing time on formation of biogenic amines was dependent on the use of starter culture.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of an amine-negative starter culture, containing Pediococcus pentosaceus and Staphylococcus carnosus, on the growth and amine formation of an amine-positive contaminant lactic acid bacterium (G 106) was studied in dry sausages. Levels of biogenic amines, precursor amino acids, pH, water activity and microbial counts were measured. Levels of phenylethylamine and tyramine increased in the sausages inoculated with the amine-positive strain. The starter culture did not prevent growth of G 106 or its amine formation capability. However, levels of histamine remained low although G 106 could produce histamine in vitro.
    Type of Medium: Electronic Resource
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  • 5
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The lead, cadmium and mercury concentrations in muscle, liver and kidney from Finnish pigs and cattle were determined. The average wet weight lead concentrations in pig muscle, liver and kidney were 15 μg/kg, 38 μg/kg and 40 μg/kg, respectively. The corresponding concentrations for cattle were 13 μg/kg, 57 μg/kg and 110 μg/kg. The average wet weight cadmium concentrations were 1.5 μg/kg, 28 μg/kg and 170 μg/kg (pigs) and 1.3 μg/kg, 61 μg/kg and 350 μg/kg (cattle). The corresponding mercury concentrations were 11 μg/kg, 12 μg/kg and 14 μg/kg (pigs) and 11 μg/kg, 12 μg/kg and 15 μg/kg (cattle). The average concentrations were at or above the detection limit of the metal in question. According to the results obtained by the National Veterinary Institute, the cadmium concentration in pigs and cattle has decreased during the period 1973–1988. The provisional tolerable daily intake of lead/person (60 kg), recommended by GEMS/Food, is 0.43 mg. According to the results for lead levels in these products in Finland, a daily intake of 29 kg pig muscle, 33 kg cattle muscle, 11 kg pig liver, 8 kg cattle liver, 11 kg pig kidney or 4 kg cattle kidney would be required to reach this norm. The corresponding provisional tolerable daily intake of cadmium/person (60 kg) is 0.06 mg and is equivalent to 40 kg pig muscle, 46 kg cattle muscle, 2 kg pig liver, 1 kg cattle liver, 0.4 kg pig kidney and 0.2 kg cattle kidney. The validity of the methods was tested four times a year using spiked check samples.
    Notes: Zusammenfassung Fleisch, Leber und Nieren von finnischen Schweinen und Rindern wurden auf Blei, Cadmium und Quecksilber untersucht. Die durchschnittlichen Bleikonzentrationen (Frischgewicht) in Schweinefleisch, -leber und -nieren betrugen 15 μg/kg, 38 μg/kg und 40 μg/kg. Die entsprechenden Bleikonzentrationen der Rinder waren 13 μg/kg, 57 μg/kg und 110 μg/kg. Die Untersuchung der durchschnittlichen Cadmiumkonzentrationen ergab folgende Werte: 1,5 μg/kg, 28 μg/kg, 170 μg/kg (Schweine) und 1,3 μg/kg, 61 μg/kg, 350 μg/kg (Rinder), und der entsprechenden Quecksilberkonzentrationen 11 μg/kg, 12 μ/kg, 14 μg/kg (Schweine) und 11 μg/kg, 12 μg/kg, 15 μg/kg (Rinder). Die durchschnittlichen Konzentrationen des jeweils untersuchten Metalls entsprachen den Grenzwerten oder darüber. Die Cadmiumkonzentrationen der Schweine und Rinder sind nach den Untersuchungen des Staatlichen Veterinärinstitutes in Helsinki während den Jahren 1973–1988 gesunken. Der von Gems/Food empfohlene Höchstwert der tolerierten täglichen Aufnahme von Blei/Person (60 kg) beträgt 0,43 mg. Nach den Ergebnissen bezüglich der Bleikonzentration der o. a. finnischen Produkte würden die folgenden Mengen diese tägliche Norm überschreiten: 29 kg Schweinefleisch, 33 kg Rindfleisch, 11 kg Schweineleber, 8 kg Rinderleber, 11 kg Schweineniere oder 4 kg Rinderniere. Die entsprechenden Normwerte für Cadmium/Person (60 kg) ist 0,06 mg und wäre äquivalent mit 40 kg Schweinefleisch, 46 kg Rindfleisch, 2 kg Schweineleber, 1 kg Rinderleber, 0,4 kg Schweineniere und 0,2 kg Rinderniere. Die Richtigkeit der angewandten Methoden wurde viermal jährlich mit künstlich kontaminierten Proben kontrolliert.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 172 (1981), S. 365-367 
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Volatile components of European and American cranberries were studied by combined gas chromatography-mass spectrometry. A total of 70 components were identified, corresponding to about 16.1 ppm and 3.7 ppm of the total volatile oil, in European and American cranberries, respectively. The aroma of cranberries is characterised by the presence of several aromatic compounds together withα-terpineol. More than 35 compounds not reported previously as cranberry volatiles were identified. These included terpinolene, p-mentha-1,8-diene, thujene, p-mentha-1,8-diol, carvenone, 1-phenylethanol, 3-phenylpropan-1-ol,trans-cinnamyl alcohol, 2-(4-hydroxyphenyl)-ethanol, 2-(4-methoxyphenyl) ethanol, salicylaldehyde, 4-methoxybenzaldehyde, 3-phenylpropanal,trans-cinnamaldehyde, vanillin, 4-hydroxyacetophenone, 4-methoxyacetophenone, 4-(4-hydroxphenyl)butan-2-one, 4-(4-hydroxy-3-methoxyphenyl)butan-2-one, methyl cinnamate, 2-phenylethyl formate, and someγ-andα-lactones. p-Methan-1,8-diol (terpin hydrate) has not been identified in any berries or fruits. In general, the concentrations of the individual components in European cranberries were 4–5 times higher than in American berries.
    Notes: Zusammenfassung Die flüchtigen Aromastoffe der europäischen und amerikanischen Moosbeeren wurden gaschromatographisch-massenspektrometrisch bestimmt. Insgesamt 70 Bestandteile wurden identifiziert, entsprechend einem Gehalt an ätherischem Öl von etwa 16,1 ppm in europäischen und 3,7 ppm in amerikanischen Moosbeeren. Charakteristisch für das Aroma von Moosbeeren ist die Anwesenheit von zahlreichen aromatischen Komponenten undα-Terpineol. Mehr als 35 Komponenten wurden festgestellt, die bisher nicht in Moosbeeren identifiziert worden sind. Zu diesen gehören: Terpinolen, p-Menthadien, Thujen, p-Menthan-1,8-diol, Carvenon, 1-Phenylaethanol, 3-Phenylpropan-1-ol,trans-Zimtalkohol, 2-(4-Hydroxyphenyl)-aethanol, 2-(4-Methoxyphenyl)aethanol, Salicylaldehyd, 4-Methoxybenzaldehyd, 3-Phenylpropanal,trans Zimtaldehyd, Vanillin, 4-Hydroxyacetophenon, 4-Methoxyacetophenon, 4-(4-Hydroxphenyl)butan-2-on, 4-(4-Hydroxy-3-methoxyphenyl)butan-2-on, Zimtsäuremethylester, Ameisensäure-2-phenylethylester sowie einigeγ- undδ-Lactone. p-Menthan-1.8-diol (Terpinhydrat) ist bisher in keinen Beeren und Früchten gefunden worden. Im allgemeinen sind die Konzentrationen der einzelnen Komponenten in der Europäischen Moosbeere 4 bis 5mal so hoch wie in amerikanischen Moosbeeren.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 176 (1983), S. 346-349 
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The most important volatile components of some cultivated high-bush blueberry varieties and of bog blueberry, together with those of seven hybrids between high-bush blueberry (Vaccinium corymbosum, L.) and, bog blueberry (Vaccinium uliginosum, L.), were studied by a mass-fragmentographic SIM (Selective Ion Monitoring) technique. The concentrations of 19 major components of the high-bush blueberry variety “Rancocas” and of bog blueberry were determined in each sample. In addition, tentative sensory analyses were performed and the contents of sugars and titratable acids in some blueberries were determined. The most aroma components and the high sugar content of high-bush blueberry varieties were found to be inherited to a large extend by the progenies. The concentrations of most of the components determined were, however, present below their threshold values and it is possible that synergism may play an important role in the over-all impression of the odour of blueberries.
    Notes: Zusammenfassung Die wichtigsten flüchtigen Aromastoffe einiger Kulturheidelbeeren-Varietäten und Moorheidelbeeren Bowie von sieben Kreuzungen zwischen Kulturheidelbeere (Vaccinium corymbosum, L.) und Moorheidelbeere (Vaccinium uliginosum,L.) wurden nach der massenfragmentophischen SIM (Selective Ion Monitoring) -Technik bestimmt. Die Konzentrate von 19 Hauptkomponenten der Kulturheidelbeer-Varietät „Rancocas” und Moorheidelbeere wurden von alien Proben analysiert. Weiter wurden an einigen Heidelbeer-Kreuzungen vorläufige sensorische Analysen sowie Zucker- und Gesamtsäure-bestimmungen durchgeführt. Es wurde festgestellt, daß viele Aromastoffe sowie der hohe Zucker-Gehalt sich zum größten Teil auf die Sprößlinge vererben. Die bestimmten Aromastoff-Konzentrationen liegen jedoch unter den Schwellenkonzentrationen. Mölicherweise vermag der Synergismus eine wichtige Rolle bei der Gesamtbildung der Heidelbeeraromen zu spielen.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 179 (1984), S. 387-388 
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Volatile components of Sea Buckthorn fruit were studied by combined gas chromatography-mass spectrometry. A total of 60 components were identified, corresponding to about 36 mg/kg of the total volatile oil. The aroma of Sea Buckthorn fruit was characterized by the presence of several aliphatic esters such as ethyl, 3-methylbutyl andcis-3-hexen-1-y1 esters. The most important compounds were ethyl hexanoate, 3-methylbutyl 3-methylbutanoate, 3-methylbutanoic acid, 3-methylbutyl hexanoate, 3-methylbutyl benzoate and 3-methylbutyl octanoate. The concentrations of terpenes and aromatic compounds were surprising low.
    Notes: Zusammenfassung Die flüchtigen Aromastoffe von Sanddornfrüchten wurden gaschromatographisch-massenspektrometrisch bestimmt. Bei einem Gehalt von etwa 36 mg/kg wurden insgesamt 60 flüchtige Verbindungen identifiziert. Für das Aroma ist die Anwesenheit von zahlreichen aliphatischen Estern wie Ethyl-, 3-Methylbutyl- und cis-3-Hexen-1-y1-Estern charakteristisch. Die Hauptkomponenten sind Ethyl-hexanoat, 3-Methylbutyl-3-methylbutanoat, 3-Methylbutansäure, 3-Methylbutylhexanoat, 3-Methylbutylbenzoat und 3-Methylbutyloctanoat. Dagegen sind die Konzentrationen an Terpenen und aromatischen Verbindungen überraschend niedrig.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 171 (1980), S. 180-182 
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Volatile components of fresh wild raspberries were studied by combined gas chromatographymass spectrometry. A total of 75 components were identified, corresponding to about 64 ppm of raspberry oil in the press juice. More than 40 compounds not reported previously as raspberry volatiles were detected. These included 5-methyl-4-hydroxy-3(2H)furanone, 2,5-dimethyl-4-hydroxy-3(2H)furanone, 2,5-dimethyl-4-methoxy-3(2H)furanone, and 11 terpenes. Two of the identified esters, ethyl 5-hydroxyoctanoate and ethyl 5-hydroxydecanoate, have not previously been identified in natural products. These esters are very unstable, forming the corresponding δ-lactones during processing of the berries.
    Notes: Zusammenfassung Die flüchtigen Aromastoffe der wilden Himbeere wurden gaschromatographisch-massenspektrometrisch bestimmt. Insgesamt 75 Bestandteile wurden identifiziert, entsprechend einem Gehalt an ätherischem Öl von etwa 64 ppm. Mehr als 40 Komponenten wurden festgestellt, die bisher nicht in Himbeeren identifiziert worden sind. Zu diesen gehören 5-Methyl-4-hydroxy-3(2H)furanon, 2,5-Dimethyl-4-hydroxy-3(2H)furanon, 2,5-Dimethyl-4-methoxy-3(2H)furanon und 11 Terpene. Die zwei identifizierten Ester, nämlich 5-Hydroxyoctansäureethylester und 5-Hydroxydecansäureethylester, sind bisher in keinen natürlichen Produkten gefunden worden. Diese Ester sind sehr unstabil und wurden beim Verarbeiten der Beeren leicht zu den entsprechenden δ-Laktonen umgewandelt.
    Type of Medium: Electronic Resource
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  • 10
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The volatile components of two new strawberry cultivars, “Annelie” and “Alaska Pioneer”, were studied by gas chromatography-mass spectrometry. The cultivars were obtained by backcrossing cultivated strawberries with wild strawberries. The volatiles were isolated by solvent extraction and by adsorption on Tenax. Only a few of the volatiles could be isolated by the latter method. The aromas of both types of berry investigated were stronger than that of cultivated strawberries. The most important volatile compounds of both new varieties were found to be ethyl hexanoate, ethyl butanoate, 2,5-dimethyl-4-methoxy-3(2H)furanone andtrans-2-hexenal. The total amount of volatile components in the cultivar “Annelie” was higher than in “Alaska Pioneer”.
    Notes: Zusammenfassung Die flüchtigen Aromastoffe zweier neuer Kulturerdbeerarten, „Annelie” und „Alaska Pioneer”, wurden gaschromatographisch-massenspektrometrisch bestimmt. Diese neuen Arten wurden durch Kreuzung von Kulturerdbeeren mit zwei Wildformen gewonnen. Die Isolierung der flüchtigen Komponenten wurde entweder durch Extraktion oder durch Adsorption auf Tenax durchgeführt. Mit der letztgenannten Methode war es möglich, nur die leichtflüchtigen Komponenten zu bestimmen. Die Aromen der beiden untersuchten Erdbeerarten waren stärker als die der Kulturerdbeeren. Die wichtigsten Aromakomponenten der beiden Erdbeerarten waren Hexan- und Butansäureäthylester, 2,5-Dimethyl-4-methoxy-3(2H)furanon undtrans-2-Hexenal. Die Gesamtmenge der flüchtigen Aromastoffe war bei „Annelie” erheblich höher als bei „Alaska Pioneer”.
    Type of Medium: Electronic Resource
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